FOODS OF THE
SEDER
SEDER
While a great bagel needs 24 hours to ferment, this cannot ferment more than 18 minutes.
Matzah
Plagues weren’t enough to change this ruler’s mind.
Pharaoh
You don’t want this falling from the sky onto your house.
Hail
“Inside the Egyptian ruler’s bones”
Frogs / Pharaoh's marrow
Why do we recline at the Seder?
To demonstrate freedom like ancient elites
This dish is often called “Jewish penicillin.”
Matzah ball soup
No matter how many cups you pour, this figure never actually arrives.
Elijah
This plague turned a vital resource unusable.
Blood
“The spell a magician says to pull bugs out of a hat”
Lice
Why do we dip twice?
To provoke questions
A Bloody Mary wouldn’t taste right without this, also on the Seder plate.
Horseradish
This song repeats the idea that each act alone “would have been enough.”
Dayenu
People literally hire professionals to remove these today.
Lice
“A mosaic of a great river”
Blood
Why are there four cups?
Four expressions of redemption
This Cincinnati rabbi founded a company in 1888 that dominated Passover food.
Rabbi Dov Behr Manischewitz
These two women defied Pharaoh and saved Hebrew baby boys.
Shifra and Puah
The technical disease name for livestock death is Bovine Spongiform Encephalopathy, better known as this plague.
Pestilence (cattle disease)
“These pups came out of the womb ready for revenge”
Wild beasts
Why break the middle matzah?
Create afikoman and show incompleteness
Food historians trace this Passover staple to medieval monasteries.
Matzah
This event forced Moses out of hiding and back into leadership.
The burning bush
Egyptians might try a home remedy for these painful skin eruptions.
Boils
“When you like your in-laws’ Seder better than your mom’s…”
Maror
Why eat afikoman last?
End with matzah taste like korban Pesach